Photograph of the finished Yang rou pao mo (Xi'an lamb stew with torn bread)

China · Bánh mì vụn hầm thịt cừu Tây An

Yang rou pao mo (Xi'an lamb stew with torn bread)

3 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Flour Flour 14.1 oz
  • Photograph of Glass noodles Glass noodles 4.2 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.4 oz
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Garlic Garlic 1.4 oz
  • Photograph of Cinnamon Cinnamon 0.3 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.1 oz
  • Photograph of Cardamom Cardamom 0.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Chilli sauce Chilli sauce 1 ⅓ tbsp
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Simmer the lamb with ginger, cinnamon sticks, star anise, and cardamom for 2 hours, skimming off the foam regularly to keep the broth clear.
  2. 2 Knead flour with water to form unleavened dough, divide into balls, and bake in a pan for 12 minutes until golden brown on both sides.
  3. 3 Break the biscuits into small, pea-sized pieces by hand and fill the bowl with them.
  4. 4 Slice the tender lamb into thin pieces and arrange them on top of the rice cake along with the soaked vermicelli and wood ear mushrooms.
  5. 5 Pour boiling broth into the bowl, simmer for 5 minutes to allow the rice crumbs to absorb the liquid, sprinkle with chopped scallions and cilantro, and serve with chili sauce and pickled garlic.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: simmer the lamb with spices under high pressure for 45 minutes, then release the pressure naturally for 18 minutes, then strain the broth and slice the meat. Keep steps 2 to 5 as they are so the buns remain dry when baked and only absorb liquid when served.

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